Lemon Dessert Sauce Recipe

While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.—Connie Jurvevich, Atmore, Alabama

Nutritional Facts

Directions

In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.Yield: 1 cup.

Originally published as Lemon Dessert Sauce in Taste of Home
August/September 2004, p10